Roasted Carrots

Name: Roasted Carrots
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb carrot; 1 medium white onion; 6 garlic cloves; 4 tsp olive oil; 2 tsp cumin; 0.5 tsp cinnamon; 0.5 lemon; 1 tbsp chopped parsley; 1 tbsp chopped cilantro; 0.25 cup moroccan black olives

Carrot, lemon and moroccan black olives come together in this Moroccan snack, fragrant with cumin and cinnamon and roasted in the oven.

30 min · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: easy

1
Preheat oven to 450 degrees. Preapare a baking sheet with a light coating of cooking spray.
2
Clean and scrub the carrots well. Cut into sticks 2-3 inches long and quartered. If the top sections are especially thick, cut into sixths rather than quarters. Place in large bowl.
3
Add the onion rings and halved garlic cloves to the bowl of carrots. Drizzle oil on top and sprinkle the cinnamon and cumin. Toss the vegetables to coat.
4
Place the vegetables in a single layer on the prepared baking sheet and cook for 10 minutes. Check the vegetables, turning lightly and return to the oven to cook an additional 5 to 10 minutes. (Actual cooking time will vary by the size of your sticks.) You want the carrots to be tender but still crisp and the onions and garlic to be nice and soft.
5
Place the roasted vegetables into a serving bowl and toss with the parsley, cilantro, olives and juice from the 1/2 lemon. Serve hot or at room temperature.